Buttermilk Starter

$10.99

This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.

Each bag contains:

  • 2 packets of starter culture.

Instructions for using this culture are included and may be found here.

Shipping and Storage Information

  • Our Cultured Buttermilk Starter is shipped in a barrier-sealed packet as a freeze-dried culture. 
  • Refrigeration recommended
  • Use by date on bag.

Buttermilk Starter Culture Ingredients

  • Organic milk, live active cultures.

Buttermilk Starter Culture Allergen Information:

  • Manufactured in a facility that also produces products containing gluten and dairy.


What Our Customers Are Saying

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Customer Reviews

Based on 59 reviews
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R
R.B.
Buttermilk starter

First I ordered the starter and there was nothing in the foil of both packages. Then I wrote you and got a whole new order very quickly. Tore open, done everything I was supposed to do and the next day It had all separated and I had cheese. Quite good really but I didn't know what I was going to do with it so looked up cheese making and it said to add a little salt and lemon juice. I put it in a container and into the fridge and used it as a spread overnight for cream cheese, not bad. Anyway I used the second packet and it turned out to be buttermilk. Very thick but still good.

Way to repurpose the buttermilk that didn't quite turn out! Your buttermilk cheese sounds delicious! If your buttermilk is turning out too thick, either try culturing at a cooler temperature or for less time.
S
S.G.
Chemical free buttermilk at your fingertips.

I love having fresh buttermilk on hand for my baking. My friends will call to see if I have any to spare and I teach them all how to do it.

J
J.R.
Review of Cultures for Health Buttermilk Starter

I like to use the Buttermik Starter to make cultured butter. I just mix the starter into warm raw milk cream, let the cream sit covered in a mason jar overnight, then churn the cream by shaking the jar. I strain the buttermilk out from the butter particles, and wash the butter particles with several rinses of water, then salt ithe mass of butter and squeeze out all the water I can. I re-use the strained out buttermilk to start the next batch of cultured cream. I can keep this process going for about 5 iterations before I need to use a new packet of starter. The resulting buttermilk is also good in muffins, pancakes, and to marinate fish in to prevetnt “fishy” taste. (I don’t like the taste of any buttermilk but I like its usefulness!). Having a cow, I find I need to make butter often!

J
J.
Unsuccessful, partially my fault.

What the title said; I followed the directions but my first packet of culture didn’t take at all. The second I think I left too long but it was within the time window on the instructions. Still, it separated and was not looking appetizing. I’m just going to go back to culturing with store bought buttermilk; I just thought a direct culture would be more consistent. Too expensive for iffy results, for me.

We're so sorry your buttermilk didn't quite turn out! Please feel free to contact our customer support team - we have a way of getting things turned around!
A
A.V.
Quality of milk counts!

I was worried at first--but it worked out great! I've learned that the quality of the milk you use is important--flavor wise, for sure. I also used an immersion blender to smooth out the consistency. Yummy! So sooo soooo much better than anything store bought! Try it!